Just want to follow up on my earlier post to thank everyone who responded to my earlier cries for help
After five more months and another few hundred shots made I am getting closer to the promised land. It took the combination of all your advice and built up experience that I am now consistently pulling good to great shots, provided I have good beans at my disposal. For reference sake I always got a shot of espresso from a highly regarded coffee shop along with a weekly purchase of beans. I got to a point where I believe most of my shots are at least on par with their La Marzocco operated by a real barista.

As suggested here I got a bottomless portafilter, synesso basket and a small digital scale. I also added a curved tamper, which I now find myself using most of the time. All these tools are now a must in my espresso arsenal. I read and reread technique suggestions, especially leveling, importance of which I now fully appreciate.

What I discovered is that no matter how perfectly I tried to imitate espresso preparation techniques outlined by masters of this art it still takes considerable amount of try and fail before being able to produce consistently good results

I've now progressed to getting my own roaster and set on a new adventure of home roasting, which I already sense will be just as challenging to master as pulling good shots of espresso was.

Here is what I learned a few years later:

1. caffeine can make one crazier than an outhouse rat

2. home roasting can make one even crazier the smoke needs venting

3. moving to decaf proved better

4. ignore the rules

5. get a good grinder and new fresh beans - that makes a big difference.

Now I just grind and go; tamp and go...no muss no fuss.

As for home roasting - gosh only knows what was in that smoke but I think it made me sick and I was having a real hard time of it...stopped roasting without a good vent and it went away.

maybe it was the organic compounds not sure; body aches, head aches, anxiety, etc...

Now I know better vent and ignore the rules

ROTFLOL..

at myself.,

Best of luck

Seems a darker roast does a better job but that's just me.

Take care,
John